POINTS: 5
INSTRUCTIONS
1/3 cup all-purpose flour
1/2 tsp table salt
1/4 tsp black pepper
1 pound lean veal sirloin, four 4 oz cutlets
2 tsp olive oil
1/3 cup canned chicken broth
3 Tbsp fresh lemon juice
2 Tbsp wine, white
1 Tbsp light butter
2 tsp parsley, fresh, chopped


Mix flour, 1/4 teaspoon of salt and 1/8 teaspoon of pepper together in a small, shallow bowl; coat veal cutlets with flour mixture. Heat oil in a nonstick skillet and cook cutlets until just cooked through and golden, about 2 minutes a side; set aside and keep warm.
Deglaze skillet (add liquid to remove remaining pieces of food) with broth, lemon juice and wine. Reduce heat to medium and reduce mixture by half. Swirl in butter, then parsley and pour over cutlets.